Carpet Bag Steak

This is not really a carpet bag steak, it’s a carpet bag roast. Redolent of an older age, maybe Dickensian, when huge steaks were eaten by gentlemen in their pubs and clubs. Curiously enough the oysters impart a very good flavour to the beef but do tell any guests in case they are allergic to the mollusc.

Ingredients

  • 1.75kg/4lb piece of topside beef
  • 55g/2oz butter
  • 12–18 oysters, shelled
  • 115g/4oz mushrooms, sliced
  • 150g/6oz breadcrumbs
  • grated rind of a lemon
  • 1 tbsp parsley
  • salt and paprika, to taste
  • 1 egg, beaten

Method

Ask the butcher to make a pocket in the topside.

Heat the butter in a frying pan, add the oysters and mushrooms and cook for about 5 minutes. Transfer to a basin, add the breadcrumbs, lemon rind, parsley, seasoning and beaten egg and mix thoroughly. Stuff the mixture into the pocket of the beef and skewer or sew the edges together. Roast in a preheated moderate oven 160°C/325°F/Gas 3 for 2 hours.